Thursday, December 8, 2011

Peppermint Bark Rice Krispie Treats

I have kind of been neglecting this blog. I have tried a bunch of new recipes and treats. So I will slowly start posting them :) 

I absolutely love the website Our Best Bites! I really want their cookbook as well. This recipe I got from Our Best Bites. I love peppermint so much! I am always so excited for the Christmas season because of all the peppermint treats and of course the peppermint ice cream! Yummy! 

(Picture from Our Best Bites) 

1 10.5 ounce bag peppermint mini marshmallows
4 tablespoons real butter, plus extra to butter pan
5-6 cups rice krispie style cereal 
3 tablespoons semi-sweet or dark chocolate chips
3 tablespoons white chocolate chips
1/2 teaspoon vegetable oil, divided
a few drops (about 1/8 teaspoon) peppermint extract
2-3 medium sized candycanes, crushed

Line a 9×13 pan with foil and lightly butter bottom and about 1 inch up sides.
Melt butter in a very large bowl in the microwave.  Add marshmallows and stir to coat.  Heat in 30 second intervals, stirring in between, until melted and smooth.  (You can do that whole process on the stovetop as well.)   Add rice krispie cereal and stir to evenly combine.  With buttered hands, press mixture into prepared pan.
Place white chocolate chips and 1/4 teaspoon oil in a small bowl.  Heat in microwave in 30 second intervals, stirring in between, until melted and smooth.  Repeat same process with semi-sweet or dark chocolate chips and add a few drops of peppermint extract.  Drizzle both chocolates on top of rice krispie treats and sprinkle candy canes on top.  Let sit until chocolate is set, place pan in fridge to speed process along. Cut into squares and eat up.

Tuesday, October 25, 2011

Roasted Tomato Basil Soup

I absolutely love the fall! Soup is the perfect thing to eat on a cold night. I got this recipe from Two Peas and Their Pods. I have always loved the Fire Roasted Tomato soup at Paradise Bakery and wanted to find a similar recipe. I have this a try and it was delicious! Serve with bread sticks.

2 1/2 pounds Roma tomatoes, cut in half lengthwise
4 tablespoons olive oil, divided
Salt and pepper, to taste, for seasoning tomatoes
1 medium onion, chopped
4 cloves of garlic, minced
Dash of red pepper flakes
1 cup freshly chopped basil
1 (15 ounce) can diced tomatoes
4 cups vegetable broth (you can use chicken broth)
1. Preheat oven to 400 degrees F. Spread the tomatoes on a baking sheet and drizzle with 2 tablespoons of olive oil. Season with salt and pepper and roast for about 45 minutes.
2. In a large stockpot, heat the other 2 tablespoons of olive oil over medium heat. Add the onion and cook until tender, about 2-3 minutes. Stir in the garlic and red pepper flakes. Cook for another 2-3 minutes. Add the canned tomatoes, fresh basil, and vegetable broth. Stir in the oven roasted tomatoes. Cook for about 30 minutes over medium-low heat.
3. Use an immersion blender to puree the soup in the stockpot, or transfer soup to a food processor or blender to blend. The soup should be smooth, with a few tomato chunks. Season with salt and pepper, to taste, and serve warm.

Pumpkin Chocolate Chip Bread

I just realized that it has been forever since I have posted something. I found this recipe at Two Peas and Their Pod and thought I would try it out. This recipe made three loaves which was perfect! I gave one to each of the girls I visit teach and we kept one for our selves. It was so good! My husband pretty much ate the whole loaf by himself in one day. You should definitely try this! Enjoy

Picture from Two Peas and Their Pods

3 1/2 cups all-purpose flour
1 tablespoon ground cinnamon
1 tablespoon ground nutmeg
2 teaspoons baking soda
1 1/2 teaspoons salt
3 cups granulated sugar
1 (15 ounce) can 100% pure pumpkin
1 cup canola oil
2/3 cup water
1 teaspoon vanilla extract
4 large eggs
1 cup semisweet chocolate chips


1. Preheat oven to 350 degrees F. Spray three 9x5 inch loaf pans with cooking spray and set aside.
2. In a medium bowl whisk together the flour, cinnamon, nutmeg, baking soda, and salt. Set aside.
3. In a large bowl, combine sugar, pumpkin, canola oil, water, vanilla, and eggs. Mix until smooth.
4. Slowly blend in flour mixture. Fold in chocolate chips. Evenly divide batter between the three loaf pans.
5. Bake for 60 minutes, or until browned and a toothpick comes out clean. Remove loaves from oven and cool in pans on a wire rack for 15 minutes. With a knife, go around the bread and loosen the loaves. Remove from pan and cool completely before slicing.

Friday, September 9, 2011

Peanut Chicken Kabobs

I have always loved chicken with peanut sauce, it is so good! I got this recipe from my mom. This is perfect to serve with cilantro coconut rice. You should definitely give this a try especially if you love peanut butter. 

1 cup cream of coconut
1/4 cup lime juice
2 TB vegetable oil
1/2 cup soy sauce
2 cloves garlic, minced
1/8 tsp ground red pepper

In a bowl, combine marinade ingredients until well blended. Slice chicken into 3/4 inch strips. Place in marinade and stir until well coated. Cover and refrigerate at least 4 hours, or up to 24 hours. Skewer chick on thin wooden/metal skewers. Broil or grill chicken over medium heat for 2 or 3 minutes on each side. Serve over rice with peanut sauce.

Peanut Sauce:
2/3 cup chunky peanut butter
2/3 cup water
1/4 cup soy sauce
2 TB cider vinegar
2 TB brown sugar
1/8 tsp ground red pepper
2 cloves garlic, minced
Blend ingredients together in small bowl.

Crock Pot Sweet and Sour Chicken

I have made this recipe before but Justin keeps requesting it, so I made it the other night. I forgot how much I liked it too.It was so good. Of course it comes from the Favorites cookbook. It is delicious, Enjoy! 

4 boneless skinless chicken breasts
3/4 cup water
3/4 cup ketchup
1/2 cup sugar
2 TB vinegar
2 TB worcestershire sauce
4 TB soy sauce 
* 1 can of pineapple chunks without juice ( I added this for more flavor)

Place chicken breasts in crock pot. Combine other ingredients and pour over chicken except for the pineapple. Cook on high for 5 hours or on low for 8 to 10 hours. Add the pineapple about 15 minutes before serving. Serve over rice and with broccoli. 

Wednesday, September 7, 2011

Red Cabbage

I absolutely love German food, and by far the red cabbage is my favorite. My moms side of the family immigrated from Germany so we love making/eating German food. This recipe came from a lady in my home ward that was from Germany. This is pretty similar to the recipe my mom has. 

1 large head red cabbage
salt and pepper to taste
1 T. sugar
1 apple cut into small pieces
1 T. vinegar
1/2 t. oregano
1/2 lb bacon

Slice the cabbage very thing. Cook with water to boiling, reduce to low, and simmer for one hour. Add oregano, salt, pepper, and apple. Meanwhile, cut bacon into small pieces and fry. Add to cabbage and let simmer. When apples and cabbage are tender, add vinegar.

Slivered Almond Beans

A great way to eat green beans. If you don't like eating green beans plain, you should give this a try. My mom always made this recipe. I have always loved this recipe. 

2 ( 16 oz) pkg Pictsweet frozen cut green beans
3 oz slivered almonds
1 cup chopped celery
1/2 cup chopped onion
1 ( 4 oz) can sliced water chestnuts ( I didn't use this)

Cook beans or 8 to 10 minutes in 1 2/3 cup salted water. Drain and save the liquid. Saute almonds in a little oil until lightly browned. Add celery and onion and saute 2 more minutes. Combine beans almonds, celery and onion.  Add to sauce then stir in water chestnuts. Place in a 9 x 13 inch pan and cover with foil. Bake at 350 degrees for 20 25 minutes until hot. 

1 2/3 cups liquid from beans
2 t. chicken bouillon
3 t. vinegar
3 t. soy sauce
3 T. sugar
2 T. cornstarch
3 T. water

Combine liquid, bouillon, vinegar, soy sauce and sugar. Simmer for 3 minutes. Mix cornstarch and water. Add to simmering liquid and stir until slightly thickened. 

Spinach and Cheese Stuffed Pasta Shells

I have always loved the Favorites cookbook because they have such great recipes. The other night my husband wanted pasta and so I decided to use this recipe. It was so good! Serve with salad and french/garlic bread. Enjoy!

32 Jumbo pasta shells
2 ( 10 ounce) pkg frozen chopped spinach, thawed
1 ( 15 ounce) container ricotta cheese
1 cup fresh grated parmesan cheese, divided
2 TB fresh basil
3 garlic cloves
salt and pepper to taste
3 cups bottled or homemade marinara sauce

Cook pasta shells following package directions, drain and set aside. Squeeze spinach dry and put in a large bowl. Add ricotta, 1/2 cup parmesan cheese, basil, and garlic. Season with salt and pepper and stir to blend. spoon 1/2 cup marinara sauce evenly over bottom of a 9 x 13 glass baking dish. Fill each pasta shell with spinach mixture. Place shells, filling side up, in the dish. Spoon remaining sauce over shells. Sprinkle with remaining 1/2 cup parmesan cheese and cover loosely with foil. Bake at 350 degrees for 30 minutes.

Sunday, September 4, 2011

Sunday Sweets: Cakes

Take a look at all of these mouth watering cakes. Yum! I have tried a couple of them but not all. You should definitely check them out. Click the name of the cake for the recipe, Enjoy!

Lemon Poppy Seed Cake
(From Annie's Eats)

(From Mel's Kitchen Cafe)

 (From Joy The Baker)

(From Annie's Eats)

Monday, August 29, 2011

Sunday Sweets: Cupcakes

Coconut Cream Cupcakes ( retrieved from How Sweet Is It)

makes about 16 cupcakes
1 cup sugar
1/2 cup butter
2 eggs
1 teaspoon vanilla
1 1/2 cups flour
1 teaspoon baking powder
1/4 cup coconut milk
1/4 cup heavy cream
3/4 cup shredded coconut

Preheat oven to 350.
Cream butter, sugar, and eggs together until fluffy. Add vanilla and mix.
Combine dry ingredients in a bowl. Add half of the dry ingredients, mixing until just combined. Add the coconut milk and heavy cream. Once mixed, add remaining dry ingredients. Fold in shredded coconut.
Pour into cupcake tins and bake for 20-25 mins at 350. Let cool, then frost.
Coconut Cream Frosting
1 stick butter, softened
2-8 oz blocks of cream cheese, softened
1.5 – 2 lbs powdered sugar
1 teaspoon vanilla
4 oz package Jello instead coconut cream pudding
toasted coconut for garnish

Cream butter and cream cheese. Add powdered sugar gradually and mix. Add in instant pudding mix. Mix until desired consistency. Frost cupcake and top with toasted coconut.

Snickerdoodle Cupcakes( retrieved from Your Cup of Cake)

1 ½ cup all purpose flour
1 teaspoon baking powder
¼ teaspoon salt
½ teaspoon cinnamon
½ cup melted butter, cooled
1 ¼ cup sugar
2 eggs
1 teaspoon vanilla
¼ teaspoon almond extract
¾ cup whole milk*
¼ cup cinnamon sugar

Cinnamon Vanilla Buttercream:
1 stick butter softened
3 cups powdered sugar
½ teaspoon vanilla
1 teaspoon cinnamon
3 Tablespoons milk

1.     Preheat oven to 350 degrees.
2.    Sift together flour, baking powder, salt and cinnamon.
3.    In a separate bowl, beat sugar and cooled butter until light and fluffy.  Then add eggs, vanilla, almond extract and milk. Mix until well blended. 
4.    Combine dry and wet ingredients and mix until smooth. 
5.    Spoon into cupcake liners and bake for 18-25 minutes, or until a toothpick comes out clean. 
6.   When the cupcakes come out of the oven, brush the tops with butter and then roll them in cinnamon sugar. 
7.    Buttercream:  Beat butter until light and fluffy.  Add 2-3 cups powdered sugar (taste along the way) and beat for 4-5 minutes.  Add vanilla and cinnamon.  Add milk to loosen.
8.   Top cupcakes with buttercream when cooled.  

Lemon Blueberry Cupcakes ( retrieved from Annie's Eats)

¾ cup plus 2 tbsp. all-purpose flour, divided
¾ cup cake flour
1½ tsp. baking powder
¼ tsp. salt
8 tbsp. unsalted butter, at room temperature
¾ cup plus 2 tablespoons sugar
Zest of  1 lemon
2 large eggs, at room temperature
1 tsp. vanilla extract
2 tbsp. lemon juice
½ cup plus 2 tbsp. milk, at room temperature
1 cup fresh blueberries
For the frosting:
8 oz. cream cheese
5 tbsp. unsalted butter, at room temperature
3 cups confectioners’ sugar, sifted
1 tbsp. freshly squeezed lemon juice
Zest of 1 large lemon
Additional fresh blueberries, for garnish
Preheat the oven to 350˚ F.  Line cupcake pans with paper liners.  In a medium bowl, combine the ¾ cup all-purpose flour, the cake flour, baking powder and salt; whisk together and set aside.  In the bowl of an electric mixer, combine the butter, sugar and lemon zest.  Beat together on medium-high speed until light and fluffy, about 2-3 minutes.  Beat in the eggs one at a time, blending well after each addition.  Beat in the vanilla and lemon juice.  With the mixer on low speed, mix in half of the dry ingredients just until incorporated.  Blend in the milk.  Mix in the remaining dry ingredients, beating just until incorporated.
In a small bowl, toss the blueberries with the remaining 2 tablespoons of all-purpose flour.  Using a spatula gently fold the berries into the cake batter.  Divide the batter evenly between the prepared liners, filling each about ¾ full.  Bake 20-22 minutes, or until a toothpick inserted in the center comes out clean.  Let cool in the pans 5 minutes, then transfer to a wire rack to cool completely.
To make the frosting, combine the cream cheese and butter in the bowl of an electric mixer.  Beat on medium-high speed until well combined and smooth, about 2-3 minutes.  Mix in the lemon juice and lemon zest.  Gradually beat in the confectioners’ sugar until totally incorporated, increase the speed and then beat until smooth.  Frost cooled cupcakes as desired. Garnish with fresh blueberries.

Red Velvet Cupcakes( retrieved from Brown Eyed Baker)

4 tablespoons unsalted butter, at room temperature
¾ cup granulated sugar
1 egg
2½ tablespoons unsweetened cocoa powder
3 tablespoons red food coloring
½ teaspoon vanilla extract
½ cup buttermilk
1 cup + 2 tablespoons all-purpose flour
½ teaspoon salt
½ teaspoon baking soda
1½ teaspoons distilled white vinegar
For the Cream Cheese Frosting:
4 ounces butter, at room temperature
4 ounces cream cheese, at room temperature
2½ cups powdered sugar
1 tablespoon vanilla extract

1. Preheat oven to 350 degrees F. Line a standard muffin/cupcake pan with liners.
2. On medium-high speed, cream the butter and sugar until light and fluffy, about 3 minutes. Turn the mixer to high and add the egg. Scrape down the bowl and beat until well incorporated.
3. In a separate small bowl, mix together the cocoa powder, vanilla extract and red food coloring to make a thick paste. Add to the batter and mix on medium speed until completely combined. You may need to stop the mixer to scrape the bottom of the bowl, making sure that all the batter gets color.
4. Reduce the mixer speed to low and slowly add half of the buttermilk. Add half of the flour and mix until combined. Scrape the bowl and repeat the process with the remaining milk and flour. Beat on high until smooth.
5. Again, reduce the mixer speed to low and add the salt, baking soda and vinegar. Turn to high and beat for another couple of minutes until completely combined and smooth.
6. Divide the batter evenly between the cupcake liners and bake for about 20 minutes, or until a thin knife or skewer inserted into the center of the largest cupcake comes out clean.
7. Cool for 10 minutes and then remove cupcakes from the pan and place them on a cooling rack to cool completely before frosting.
8. To make the frosting: Using the whisk attachment, whip the butter and cream cheese on high speed for about 5 minutes, scraping the bowl down as necessary. Reduce the speed to low and slowly add the powdered sugar until all is incorporated. Add the vanilla and mix to combine. Increase the speed to medium high and whip for a few minutes until the frosting is light and fluffy, scraping the bowl as necessary.

Friday, August 26, 2011

Raspberry Muffins

I got this great muffin recipe from my mom. They have the perfect fresh fruit flavor. I made these one night so that my husband could have some muffins along with his breakfast. They are better fresh out of the oven, but taste great either way. Enjoy!

4 3/4 cups flour
1 3/4 T. baking powder
1 1/2 t. salt
1 cup + 1 T. oil
2 cups sugar
3 eggs
1 3/4 cups milk
1 t. vanilla
1 t. almond extract
2 cups fresh or frozen raspberries

1/2 cup flour
1/2 cup brown sugar
1/2 cup butter
Cut-butter into the flour and sugar, then add 1/2 cup silvered almonds

Cream sugar, eggs, and oil. Add vanilla and almond extract; mix. Combine flour, baking powder and salt in separate bowl and blend. Add dry ingredients to egg mixture alternately with milk. Fold in berries and pour into large size, greased muffin tins. Sprinkle with topping mixtures. Bake at 350 degrees for 30 minutes, 18 minutes for regular size. Makes 18 large or 36 regular size muffins. 

Chili Egg Puff

This recipe is perfect for a brunch. Its so good that people will want more. My mom always makes this when we have a breakfast/brunch gathering. Enjoy!

10 eggs
1/2 cup flour
1 tsp baking powder
1/2 tsp salt
1 lb Lowfat cottage cheese
1 lb Monterey Jack Cheese, Shredded
1/2 cup margarine, melted
1 or 2 (4 oz) cans diced green chilies

Beat eggs until light and lemon colored. Add flour, baking powder, salt, cottage cheese and margarine. Mix well and stir in chilies. Pour into well buttered 9 x 13 inch pan or spray well with cooking spray. Bake, uncovered, at 350 for 25 minutes until top is brown and center is firm. Serve with salsa.

Yummy Pancakes

Who doesn't love pancakes? Here are a couple of different amazing pancake recipes. They all look so delicious! All these recipes are from How Sweet It Is. 

White Chocolate Coconut Pancakes
 Click here to check this recipe out!

Banana Bread Pancakes
Click here to check out this recipe

Cake Batter Pancakes
Click here to check out this recipe

Thursday, August 25, 2011

Slow-burn chipotle Chili

As I have mentioned we enjoy hot and spicy stuff in our house. This chili sounded so good so we decided to give it a try. It was so good! I gathered this recipe from the Keeping Up Cookbook. 

1 lb ground beef, browned and drained
1 lb ground sausage, browned and drained 
1 cup diced onion
1 cup diced green pepper
1 cup diced celery
1 can black beans drained
1 can kidney beans with liquid
1 can pinto beans drained
1 14.5 oz can diced tomatoes with juice
1 6 oz can tomato paste
1 cup tomato sauce
2 Tbsp chili powder
1 tsp chipotle chili powder
1 tsp chipotle flavored Tabasco sauce
salt, brown sugar and water as desired

Place all ingredients in a crockpot and cook on low for 8-12 hours.

Creamed Peas and Red Potatoes

I am so craving this right now! My mom always made this while growing up and it was one of my favorites. This is definitely comfort food for me. It is worth trying it out. Enjoy! 

2 cups frozen peas
8-10 red potatoes

Cook potatoes until soft, during the last five minutes add frozen peas.

6 Tbsp butter
6 Tbsp flour
3 cups milk
salt and pepper to taste

Blend butter and flour on low heat. Add milk and cook until thickened. Add salt and pepper. Stir in drained potatoes and peas and serve immediately. 

Artichoke Crusted Chicken

This was the perfect recipe for just my husband and I, because there were no leftovers. Don't get me wrong we love leftovers at our house. Most of the time our left overs usually go bad before we get to them though. I have always loved artichoke hearts, and couldn't wait to try this recipe. It was so delicious! I stumbled upon this recipe and can't remember directly where it came from. Enjoy! 

2 six-ounce chicken breasts, pounded thin
2 tbsp olive oil
1/4 cup mayonnaise
1/4 cup artichoke hearts, drained and chopped
1/3 cup grated white cheddar cheese

Salt and pepper the chicken and then saute each chicken breast in 1 tbsp olive oil on medium-high heat, for about 8-10 minutes, or until cooked. Set aside. 

Mix together the mayonnaise, artichoke hearts and cheddar cheese until evenly distributed. Spread the mixture over the sauteed chicken breasts, and then broil at 400 degrees for about 3 minutes. Watch carefully, broiling can burn things really fast. When the cheese is melted and bubbling and the tops are golden, remove and serve

Taco Enchilada Bake

I came across this recipe the other day when trying to find a recipe so I didn't have to go to the store to buy more food. It definitely did not disappoint. It was so good! I got this recipe from Tasty Kitchen. My husband liked it so much it had thirds. Enjoy! 

  • 1 pound Ground Beef ( I used Ground Turkey instead)
  • 1 whole Onion, Diced
  • 1 envelope (about 1 Oz. Size) Taco Seasoning ( I used the Hot and Spicy Taco seasoning, we like hot in our house)
  • ⅔ cups Water
  • ⅔ cups Taco Sauce
  • 2-½ cups Cheddar Cheese, divided
  • ½ cups Sour Cream( I used Fat Free)
  • 1 can 4 Oz Can Green Chilis
  • 1 can Red Enchilada Sauce, 10 Ounce Can (El Paso Mild Preferred)
  • 10 whole Small Soft Tortilla Shells

Preheat oven to 350ºF.
Cook ground beef with diced onion over medium heat until meat is browned. Add taco seasoning to the meat along with the water. Let simmer until it thickens. Add taco sauce, mix to combine. Then remove from heat and set aside.
Mix 2 cups of the cheese and the sour cream. Add green chilis. Set aside until you are ready to assemble.
Grease a baking pan. Add a small amount of enchilada sauce to the bottom of the pan to prevent sticking. Put a layer of the tortillas down in the pan. Add 1/3 of the meat mixture and some more of the enchilada sauce on top of the meat. Top with another layer of tortillas.
Add a half of the green chili and cheese mixture to the top of the tortillas. Add another layer of tortillas and repeat with a layer of the meat, enchilada sauce, tortillas, cheese mixture. The top layer should be just enchilada sauce and the remaining 1/2 cup of cheese.
Bake for 30 minutes